Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (6)
Tomato Tortellini Soup
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 27%
CARBS 44G51% OF CAL
9G FIBER19G OTHER16G TOTAL SUGAR
FAT 15G40% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato soup with vegan tortellini and spinach. Comforting and rich, it's easy to make and satisfying on its own for lunch or dinner.
mainitaliansoup🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil (15 ml )
- 1 yellow onion (diced)
- ½ teaspoons salt (3 grams )
- 1 (28-ounce) can crushed tomatoes (794 grams)
- 1 (28-ounce) can fire-roasted diced tomatoes (794 grams)
- 1 (15-ounce) can tomato sauce (525 grams)
- 2-3 cups vegetable stock (500-750 ml )
- 1 tablespoon Italian seasoning (5.5 grams)
- 1 teaspoon garlic powder (3 grams)
- 3 cups vegan tortellini (330 grams)
- 8 ounces vegan cream cheese (227 grams)
- 2 cups spinach leaves (60 grams)
- Salt and pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 27%
CARBS 44G51% OF CAL
9G FIBER19G OTHER16G TOTAL SUGAR
FAT 15G40% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 1695mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1073mg
- Calcium
- 155mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.